No-Bake Chocolate Drizzle Mini Cheesecake

My second dessert that I'm creating and sharing with family and friends this Holiday is called Chocolate Drizzle Mini Cheesecake.  It's my variation of a No-Bake Cheesecake recipe.  Cheesecake is one of my favorite rich and creamy desserts.  I hope you'll enjoy!


Chocolate Drizzle Mini Cheesecake


Crust:


1 c. graham cracker crumbs
1 c. fudge graham cookie crumbs
3 Tbsp. brown sugar
3 Tbsp. white sugar
8 Tbsp. butter, melted


Filling:


2 pkgs. ( 8 oz. pkg) Cream cheese, softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1 pint heavy whipping cream or
1 container (8 oz.) Cool Whip


Chocolate Drizzle:


1/4 c. Semi-sweet chocolate chips
1 tsp. shortening


To make Crust:  Combine cookies and 6 tablespoons sugar in a bowl. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.  Press onto bottoms of paper-lined muffin cups.  Place in freezer before proceeding to make filling. 


To make Filling:  Combine cream cheese, vanilla, and powdered sugar in a medium bowl.  Beat with an electric mixer until combined. Lightly whip cream to soft peaks, and mix into cream-cheese filling.  Spoon onto crust prepared cups.  Refrigerate for 4 hours before proceeding to top mini cheesecakes with Chocolate drizzle. 


To make Chocolate drizzle:  Place Semi-Sweet Chocolate Chips and shortening in microwave-safe bowl. Microwave on medium-high for 60 seconds; stir. If necessary, microwave on medium an additional 10 seconds at a time, stirring after each heating, until chocolate is completely melted and mixture is smooth when stirred. 


Use fork to drizzle and decorate Cheesecake cups with chocolate.  Fast Freeze Cheesecake cups for 30 minutes until firm.  Transfer to refrigerate for hours until ready to serve.  Enjoy!


***Tip:  Use foil baking cups for crusts.  For Chocolate drizzle, use shortening, do not use butter, margarine, spread or oil.

Peach-Pineapple Wontons

Thanksgiving is right around the corner--And I'm trying to figure out what to create and share with family and friends.  Dessert is always a good choice, right?  So I decide to make two desserts.  Not your typical pumpkin desserts, it's something different.  A little variation to the traditional Thanksgiving menu.  The first dessert I'm creating is called Peach-Pineapple Wontons. 

Peach-Pineapple Wontons

Filling:
1 pkg.( 8 oz.) cream cheese, softened
1/2 c. crushed pineapple
1/2 c. canned peaches, diced
1/2 c. powdered sugar
1 tsp. vanilla extract

1 egg, beaten
1 pkg. of round won ton pi
oil or crisco for deep frying

Make Won tons ahead of time.  In a bowl, combine cream cheese, powdered sugar and vanilla.  Beat well.   Stir in peaches and pineapple.  Mix well.  Spoon cream cheese mixture onto one side of won ton pi.  Fold won ton into half moon.  Seal edges with egg.  Fork edges to really seal the won ton.  Chill in refrigerator until ready to cook.
When ready to serve,  heat oil in deep pan.  Deep fry each side of won ton until golden.  Drain excess oil on paper towel.  Place on serving tray and Sprinkle with powdered sugar.  Enjoy!

Banana Lumpias

One of my many favorite banana recipes. This recipe is so simple and easy to make. Great for dessert or a snack. And a super-delicious way of using your over-ripened almost all black-peel bananas. Mmm!



Banana Lumpias

yellow bananas, peeled, halved and quartered(lengthwise)
lumpia wrappers(pastry wrappers)
1 egg, beaten
1 c. oil for deep frying

vanilla ice cream
Whipped cream topping(canned)
fresh sliced strawberries, optional

Cut banana into 4 parts, lengthwise. Place two pieces of banana side by side on one side of lumpia wrapper. Wrap like an envelope, sealing ends with egg. Deep fry in hot oil until golden brown on each side. Cool banana lumpias on plate lined with paper towel.

When ready to serve, cut lumpia diagonally in half. Place on plate. Serve with a scoop of vanilla ice cream on top of lumpia with whipped cream and sliced strawberries on top. enJOY!

**Your Flavor: With banana lumpias as the base, you can get creative and serve with any flavor ice cream or make it into a banana split/sundae. Or even serve it with no ice cream, plain or with powdered sugar sprinkled on top.

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